Guest guest Posted September 22, 2010 Report Share Posted September 22, 2010 HI, Thanks for the blog link. The recipes are mouthwatering! :)I have another almond flour question for you and the group:even when finely ground, almond flour doesn't seem tohave any real absorbent quality - at least anywhere near [that of]illegal grain flours.Could you/anyone comment on your/their experience withnut flour absorba/[i?]bility?Thanks.Bob in Tucson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2010 Report Share Posted September 22, 2010 At 06:08 PM 9/22/2010, you wrote: Could you/anyone comment on your/their experience with nut flour absorba/[i?]bility? It doesn't have much in the way of absorption, not like the illegal grain flours. It also doesn't do much for thickening things. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2010 Report Share Posted September 22, 2010 Hi Bob, As far as it goes for me, I am really happy with the almond flour pastries I bake, even though they are quite different than regular flour pastries. I have been gluten free for 3 years, and was relieved to find SCD almost 4 months ago, because baking with almond flour is WAY easier then messing around with Brown Rice Flour, Teff Flour, Xantham Gum, Guar Gum, Sweet Rice Flour, Corn Flour, etc... My kitchen used to be a mess with all the different gluten free flour combinations - but now, alas, I just whip together almond flour goodies so easily, and hardly ever use a recipe - it's almost fail proof, as long as I have ground ground almonds, eggs, honey, butter, dash of sea salt & a little baking soda - its easy and not nearly as messy as before. When I started SCD you should have seen the bins of flours ($$) I had to dump out. I guess ultimately I realize that I am not trying to trick myself into enjoying " fake " pastries, and just enjoy the almond flour pastries for what they are - almond flour pastries. I am just glad to be able to eat them without getting a tummy ache! I will admit though, that I have yet to find the perfect sandwhich bread with nut flours - I have made some crumbly ones - so may just stick with muffins, cookies, cobblers, carrot cakes, etc. And continue to enjoy my hamburgers sans buns! Good Luck!! - > > HI, > > Thanks for the blog link. The recipes are mouthwatering! > > I have another almond flour question for you and the group: > > even when finely ground, almond flour doesn't seem to > have any real absorbent quality - at least anywhere near [that of] > illegal grain flours. > Could you/anyone comment on your/their experience with > nut flour absorba/[i?]bility? > > Thanks. > > Bob in Tucson > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2010 Report Share Posted September 22, 2010 I use 1 part coconut flour to 3 parts almond flour. If you can tolerate it, it firms the sandwich bread right up.-- Quote Link to comment Share on other sites More sharing options...
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